Name: Gluten-Free Zucchini Bread Coffee Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 ½ cups grated zucchini (squeezed dry); 1 ½ cups gluten-free all-purpose flour (with xanthan gum); 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 tsp ground cinnamon; ¼ tsp nutmeg; 2 large eggs; ½ cup coconut sugar or brown sugar; ¼ cup maple syrup; ½ cup unsweetened applesauce; ⅓ cup oil (avocado or vegetable); 1 tsp vanilla extract; ½ cup gluten-free flour; ⅓ cup coconut sugar or brown sugar; 1 tsp cinnamon; ¼ tsp salt; 3 tbsp melted butter or coconut oil; ½ cup powdered sugar; 1–2 tsp milk (dairy or non-dairy); ¼ tsp vanilla extract

Gluten-Free Zucchini Bread Coffee Cake

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A moist and tender zucchini bread layered with a sweet cinnamon crumb topping—this gluten-free coffee cake is perfect with your morning cup.

Author: Sarah
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 9 servings
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

For the Zucchini Bread Layer:

1 ½ cups grated zucchini (squeezed dry)

1 ½ cups gluten-free all-purpose flour (with xanthan gum)

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground cinnamon

¼ tsp nutmeg

2 large eggs

½ cup coconut sugar or brown sugar

¼ cup maple syrup

½ cup unsweetened applesauce

⅓ cup oil (avocado or vegetable)

1 tsp vanilla extract

For the Streusel Topping:

½ cup gluten-free flour

⅓ cup coconut sugar or brown sugar

1 tsp cinnamon

¼ tsp salt

3 tbsp melted butter or coconut oil

Optional Glaze:

½ cup powdered sugar

1–2 tsp milk (dairy or non-dairy)

¼ tsp vanilla extract

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Instructions

Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper or grease it well.

Prepare streusel topping: In a small bowl, mix flour, sugar, cinnamon, and salt. Stir in melted butter until crumbly. Set aside.

Make the batter: In a large bowl, whisk together eggs, coconut sugar, maple syrup, applesauce, oil, and vanilla.

In another bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Add dry ingredients to wet ingredients and stir until just combined. Fold in the grated zucchini.

Pour the batter into the prepared baking pan and spread evenly. Sprinkle the streusel topping evenly over the batter.

Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool in the pan for at least 20 minutes before slicing.

(Optional) Drizzle with glaze before serving.

Notes

Squeeze zucchini thoroughly to avoid excess moisture.

You can use a flax egg for a vegan option.

Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.

This cake also freezes well for up to 2 months.

Find it online: https://allrecipesmade.com/gluten-free-zucchini-bread-coffee-cake/